Creamy Tomato Orzo with Feta

5 from 2 votes

This Creamy Tomato Orzo with Creamy Feta is an ode to favorite soup - creamy tomato - but as a cozy side dish that can easily be transformed to a main dish with the addition of some plant-based protein (I love chickpeas!) Everyone who's tried this says the sauce is to die for and I have to agree. I recommend using San Marzano tomatoes for the richest tomato flavor. The addition of spinach and artichokes adds a nutrition as well as texture boost that balances the dish perfectly. Swirl in some heavy cream (df option) and finish with creamy feta crumbles (df option) and you have a cozy weeknight meal that tastes like you're at a high end Italian restaurant.

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Lunch, Side Dish

Cuisine: American

Diet:

Servings:

Calories: 488kcal

Author: Allie Petersen

Ingredients

1 tablespoon olive oil
1 small onion diced
2 cloves garlic minced
28 oz can whole peeled tomatoes preferably San Marzano
2 tsp sugar
1/2 tsp red pepper flakes optional
1/2 tsp sea salt
few grinds of black pepper
1 teaspoon dried oregano
2 cups vegetable broth
2 cups orzo pasta
2-3 heaping cups fresh spinach
12 oz quartered artichoke hearts (not marinated)
1/2 cup heavy cream choose a dairy-free version if vegan (I used Silk)
feta cheese crumbles for topping choose a dairy-free version if vegan (I used Follow Your Heart)
fresh basil for topping if desired

Protein Additions (optional)

15 oz can of chickpeas drained and rinsed
gardein chicken strips

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
1 tablespoon olive oil, 1 small onion, 2 cloves garlic
Add the whole peeled tomatoes, sugar, red pepper flakes (optional) oregano, salt, pepper and vegetable broth. Stir to combine. Bring the mixture to a simmer for about 10 minutes, covered.
28 oz can whole peeled tomatoes, 2 tsp sugar, 1/2 tsp sea salt, few grinds of black pepper, 1 teaspoon dried oregano, 2 cups vegetable broth, 1/2 tsp red pepper flakes
Grab your high-speed blender or food processor. Add the sauce to the blender (mostly the whole peeled tomatoes - you don't necessarily need to add the entire sauce). Blend until smooth.
*Since the sauce is hot, be cautious when blending.
Add the sauce back to the pot and bring to a low simmer again. Add the orzo pasta. Cook for another 8-10 minutes, covered, but occasionally stirring so it doesn't stick to the bottom. Cook until orzo is al dente. (The orzo will continue to cook slightly).
Tip: The sauce can sometimes bubble and splatter at this step, so be careful when stirring.
2 cups orzo pasta
Turn off the heat. Add your spinach and artichoke hearts. Stir until your spinach dissolves. Finish off with your heavy creamy, stirring until combined.
2-3 heaping cups fresh spinach, 12 oz quartered artichoke hearts
Spoon into bowls and top with feta crumbles. Add some fresh basil if you'd like. Enjoy!
1/2 cup heavy cream, feta cheese crumbles for topping, fresh basil for topping

Notes

What else can I add to this tomato orzo with feta?

Add protein: I love chickpeas or gardein chicken but whatever you'd like!
Other veggies: roasted zucchini, broccoli, eggplant, and more
More fresh herbs: parsley, oregano, thyme, or whatever you like

Nutrition